Baked Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,071 mg | (27 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 700 grams starchy potatoes
- 100 grams Pastry flour
- 40 grams Parmesan (freshly grated)
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- 250 grams Cherry tomatoes
- 2 garlic cloves
- 150 grams Mozzarella
- 150 grams Oyster mushrooms
- 2 Tbsps olive oil
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- 2 Tbsps butter
- oregano (for garnish)
- Fat (for greasing)
Preparation steps
Peel and boil potatoes. Press through a ricer and evaporate over low heat. Combine potato, flour, parmesan and eggs. Season with salt, pepper and a little nutmeg and knead into a dough.
Bring a large pot of salted water to a boil.
Roll dough into a finger-thick log. Cut into 3 cm (approximately 1 1/5 inch) segments and press with the tines of a fork.
Plunge gnocchi in boiling water, immediately reduce heat and simmer until gnocchi float to the surface. Remove with a slotted spoon and drain.
Preheat the oven to 200°C (approximately 390°F). Grease a casserole dish.
Rinse tomatoes and cut in half. Slice mozzarella. Peel and mince garlic. Rinse mushrooms and cut into strips.
Heat oil in a pan and fry mushrooms, add garlic and sauté. Season well and add tomatoes and parsley.
Place gnocchi into the dish, pour vegetable mixture onto gnocchi and top with mozzarella and butter flakes. Bake until golden brown, about 20-30 minutes. Sprinkle with oregano and serve.
